Kendon
Candies in San Jose, California, is the third largest lollipop producer
in the U.S., yet its actually a surprisingly small factory,
with no more than 35 employees. Still they manage to crank out 15,000
lollipops of various shapes and sizes per day, including one mammoth
lollipop that weighs two pounds.

(click
on any photo for a larger image)

Tom Kennedy is the owner and head cook of Kendon Candies. His primary
advice for home lollipop chefs: "Dont burn yourself!"
His other tips: Use up to a 50/50 blend of sugar and corn syrup, cook
it no higher than 300° F, and use a good candy thermometer. Says
Kennedy, "A lot of it is experiment . . . we experiment all the
time."

Watch
a video of the lollipop-making process at Kendon Candies in San
Jose, California.